Today started out great, I had a great TRX class at the gym with my friends. We sweat a lot. In fact, we probably will not be able to walk tomorrow due to the amount of squats and stuff we did. I had a impromptu Pho date with a friend before wandering home.

On my way home it was raining and was pretty dark outside- it actually looked like old man winter was here. That is all fine and dandy but when the weather is like that I like to bake. And eat.Does that surprise you? I'm guessing the dark stormy weather has that affect on lots of people... Bake, eat, repeat.

This bread was a Pinterest find, that lead me to a blog that led me the recipe that had me making it, when I was reading the ingredients and got to the word, "brown butter".I only added a handful of dried blueberries and Craisins, I didn't think the kids would love them, anyways, all things in moderation, plus I wanted to save on a few calories. I used cream cheese instead of mascarpone and 1/2 & 1/2 instead of heavy cream.​The *warning* is because you might want a few slices, perhaps the whole thing. It's full of sugar, butter and cream. But wow, so good.You can find here recipe here-

I always have been. At least I think I have been, or maybe it started when our 6 boys started getting into their toddler years, at any given time, one of them would fall or get pushed down the stairs right before we were to be somewhere and end up with half their face missing, breaking a foot before going to a birthday party, getting the chicken pox for the 6th time, etc.

It was just really hard to make any sort of a commitment.

Cooking dinner is no exception.

If I'm not hungry, they don't get a hot meal. The family would get a giant bowl of cereal and a pile of toast, which they loved. Probably more than my cooking...

I think we probably went through 1000 lbs of cereal over the years. In fact, I think Tom figured out that we changed roughly 18,000 diapers, drank about 5000 gallons of milk and a few other high number random facts I can't remember that he figured out.

My point being is that I made these chuck, beef short ribs at the last minute, frozen actually straight from the freezer. I did a quick defrost in the microwave- {gasp} it's fine if you watch the meat so it does not cook, than it turns {BAD}, like gross bad. This picture was taken right after I did the quick sear and tossed everything in the pot, and placed it in the oven with the lid on.

You could add fennel, leeks, or potatoes, dust the ribs in flour, or try your favorite seasonings to make it how you love it.

Season the short ribs with a heavy dose of sea salt, fresh ground pepper and lots of garlic powder.

In a cast iron add the bacon grease or to the pan over med-to med high heat. You want a nice sizzle but you don't want the meat to burn and you don't want the pan too cool.

Sear the meat on each side, about 3 minutes on per side.

​Add the large chopped onion, fresh thyme, rough cut carrots, a few squirts of tomato paste, a couple of anchovies, 1/2 cup Elki Lingonberries and a jigger or two of red wine and about 1 cup of beef broth or 1 can of beef consume.

Put the lid on the pot and put it in the oven on 350 degrees. Check it at the 2 hour mark and it should be ready to eat, nice and tender fall off the bone goodness.

I love when our kids are home. It means I have mouths to feed. This past weekend our fourth son, Asa came home after being gone for 11 weeks at boot camp in MO. It's been pretty quiet here without our boys in the house. I miss the the noise and commotion that come with them.

I asked if he was craving anything and his request was cinnamon rolls. He didn't have to twist my arm into submission, I was thrilled to make these because, I love HIM and I love these and I love that he is home!

This is a simple, throw together recipe. I used my 12 inch cast iron. Make sure you butter it really well.

In the skillet, I also added a large knob (3 tablespoons-ish) of butter and about a half a cup of brown sugar and a heaping spoonful (maybe 1/2 cup) of store bought caramel topping heated it through and letting it cool a bit before adding the dough to the pan.

Warm milk and butter until lightly warm to the touch. Transfer to a large mixing bowl and add 2 cups flour, sugar, egg, yeast, and salt. Fold together until the batter forms a dough. If the dough is too sticky, add a bit more flour by the tablespoonful until it begins to form a ball. On a lightly floured surface, place the the dough and knead until smooth and elastic, about 3-4 minutes. Form into a ball and transfer the dough to a lightly buttered bowl. Cover and allow the dough to rise in a warm room until doubled in size.

Preheat oven to 375 degrees.

On a lightly floured surface, roll out the dough to approximately an 11 x 15-inch rectangle. Using an offset spatula, spread the soft butter, brown sugar and cinnamon uniformly on the dough, leaving a ½-inch border around the edge. Starting lengthwise, roll the dough until into a long tube shape. Pinch together the edges to seal.

Using a sharp serrated knife, cut the rolled dough in half lengthwise and face the inside upwards. Pinch together one end of the dough and braid the two long strands, facing the cut side upwards at all times. Pinch together the remaining end.

Form the dough into a circular shape and pinch together the pinched ends. Transfer the circle to a lightly greased cast-iron pan or 10-inch round cake pan and brush with the beaten egg. Bake for 25-30 minutes, or until dark brown and fragrant.

Run a knife around the outside of the pan, pile with whipped butter-cream cheese frosting.

Sift flour with salt, baking powder, granulated sugar, and cardamom in medium-size bowl. Combine egg, milk, and 2 tablespoons of butter in small bowl. Add wet mixture to dry combination and stir until blended being careful to not over-mix.

Place a seasoned aebleskiver pan over medium heat until water sprinkled in pan sizzles. Brush each cup lightly with some of the remaining butter. Fill each cup approximately 2/3 full with batter. Immediately add 1 teaspoon of the Elki Fruit Preserves, and finish off with a little more batter to cover the jam. When a thin shell forms on the bottom of each pancake ball, use a skewer to carefully flip the dough to the other side. ​Continue baking, rotating the balls frequently until they are an even golden brown and a skewer inserted in center comes out clean. Using skewer, lift balls from pan when baked. Repeat with remaining batter.Serve immediately, dusted with powdered sugar.

Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.DELICIOUS home-made food is my passion.The smiles on the faces that eat it and the hands that clean up the messes I make.﻿